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Coconut Curry Prawns

4 servings


Dairy Free Ethnic Cuisine Gluten Free Low Sodium

Nutritional Facts Per Serving

18 g
8.9 g
1.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 343
  • Fat 27.5 g
    • Saturated   18.7 g
    • + Trans 
  • Cholesterol 119 mg
  • Sodium   130 mg
  • Carbohydrate 8.9 g
    • Fibre   1.4 g
    • Sugars  
  • Protein 18 g
    • Vitamin A 4 %
    • Vitamin C 7 %
    • Calcium 6 %
    • Iron 39 %


Combine the first 6 ingredients in a medium bowl. Heat the oil in a wide skillet set over medium-high. When hot, add prawns and cook 1 minute per side, until pink and just cooked through. Transfer prawns to a plate.
Drain excess oil from the pan. Pour in the coconut milk mixture and bring to a simmer. Simmer 4 to 5 minutes, until lightly thickened. Season the sauce with salt. Add the prawns and cilantro to the sauce, heat through 1 or 2 minutes, and serve.

Note: To devein the prawns, use a small paring knife to make a lengthwise slit along the back of each peeled prawn. Pull out, or rinse out with cold water, the dark vein.

Options: Make coconut curry scallops by replacing the prawns with an equal amount of large scallops, patted dry. Use the same technique described for the prawns to cook the scallops. For a lower calorie version of this dish, use light coconut milk instead of regular. For added texture, sprinkle servings of the curry with a few coarsely chopped roasted, unsalted cashews or peanuts.

Serving Suggestions

Serve the prawns with steamed basmati rice and quick-cooking mix of stir-fried vegetables. You could also serve the curry with a condiment, such as store-bought mango chutney or this Mango Currant Chutney.

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